A good salami stick is also a pleasant hiking alternative. Not too greasy, and tends to last a lot longer than some of the others. Genoa or some such are actually fermented and cured sausage with an edible mold on the outside (like a Brie cheese). I doubt you will find another sausage type that holds up as well and has so much character and flavor. It also goes well with hard dry cheeses like Parmesan, which makes some sense.

There are some spanish and portugese dried chorizos that are okay, but can be a bit too hard and chewy at times.

Although it isn't really cheese, velveeta is a good compromise for the trail. It doesn't need to be refrigerated, as long as it is kept in a sealed container and clean. It may not be a fine cheddar, but two weeks into a hike it will still be as good as the first day if properly cared for, without refrigeration. Otherwise, stick with the hard dry cheeses and keep them dry on the trail.

Too bad we don't irradiate our food. Irradiated cheddar stored in an airproof container will last 6 months unrefrigerated. Some day we will get it right.